4 Servings

Preparation: 30 minutes

Resting: 30 minutes

Cooking: 12 minutes

DOUGH INGREDIENTS

• 1 3/4 cups plus 1 1/2 tbsp. (250 g) Italian “00” flour
• 1/4 cup plus 1 1/2 tbsp. (80 ml) extra-virgin olive oil
• 1/2 cup (120 ml) water
• 3/4 tsp. (5 g) salt

DOUGH INSTRUCTIONS

1. Mix the flour with the oil, water and a pinch of salt until a smooth and homogeneous dough forms.
2. Wrap the dough in plastic and refrigerate for 30 minutes.

FILLING INGREDIENTS

• 0.35 lbs. (160 g) fresh ricotta
• 0.5 oz. (15 g) fresh oregano, or about 2 tbsp. + 2 tsp.
• 2.8 oz. (80 g) black olive pesto, or about 3/4 cup
• 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
• Salt and pepper

FILLING INSTRUCTIONS

1. Whisk the ricotta with the oil, oregano, olive pesto, salt and pepper.
2. Spoon the mixture into a pastry bag and pipe a bit of filling onto a square of dough.
3. Place another square on top, like a sandwich. Repeat with the remaining squares and filling.

GARNISH INGREDIENTS

• Mixed greens, as needed
• 2 tbsp. (30 ml) extra-virgin olive oil

GARNISH INSTRUCTIONS

1. Garnish the sandwich squares with mixed greens.
2. Drizzle with the olive oil.

BAKING INSTRUCTIONS

1. Heat the oven to 350°F (180°C).
2. On a clean work surface, use a rolling pin or pasta machine to roll out sheets of dough about 1/16 inch (2 mm) thick.
3. Using a fluted pastry wheel, cut out 3-inch (8 cm) dough squares.
4. Transfer the squares to a baking sheet lined with parchment and bake for about 12 minutes.